Make your own infused salts
These infused salts created by Rebecca Sullivan make a beautiful addition to your kitchen cupboard.
Here’s a fantastic way to use up the last of your ground spices and also make a great gift, presented in a well-sealed glass jar.
Simply take a really good-quality salt such as a fleur de sel, pink salt or, Rebecca's favourite, Murray River Gourmet salt, and your choice of ground spice. Use about 1 teaspoon of spice to about 125g of salt. Mix them together thoroughly in a small bowl, then tip into a dry airtight container.
Store for as long as you would any salt and use to add a pleasing spice flavour to dishes.
- Rose petals
- Bay leaves and dried lemon peel
- Shaved truffle
- Chopped dried chillies
- Dried orange peel and fennel seeds
- Star anise and cloves
In The Moment Magazine podcast
Listen to our interview with Rebecca Sullivan ('Find your inner granny') on Apple, Spotify and Stitcher.
The Art of the Natural Home by Rebecca Sullivan is published by Kyle Books. Photography by Nassima Rothacker.
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